Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Mathematical Modeling of Physical Properties of Banana (Musa acuminata) Stored Under Different Temperature Conditions


Affiliations
1 College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), India
     

   Subscribe/Renew Journal


Respiration is a process of oxidative breakdown of organic matter present in the cells into simpler molecules along with concurrent production of energy and other molecules which can be used by the cell for synthetic reactions. Respiration rates have been used as an index for the metabolic activities of fruits during ripening and senescence. The respiration process depends on the physical properties like mass, volume and surface area of the produce. In the present study, the physical properties were determined and modeled using the graphical method. The respiration rate was determined at three different temperatures (ambient, 14°C and 24°C) by using formula method and the same was modeled based on enzyme kinetic reactions as per Michaelis- Menten type of equation using non-linear regression in Sigmaplot 8.0 software. Results indicated that the mathematical model was found to be good fit.

Keywords

Banana, Physical Properties, Respiration Rate, Model, Sigmaplot 8.0.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Barbosa-Canovas, G.V., Fontana, J.A., Schmidt, S.J. and Labuza, T.P. (2007). Water activity in foods: Fundamentals and Applications. Blackwell Publishing Profesional, Ames, USA.
  • Basu, S., Shivhare, U.S. and Mujumdar, A.S. (2006). Models for sorption isotherms for foods: a review. Drying Technol., 24: 917-930.
  • Cameron, A.C., Boylanpett, W. and Lee, J. (1989). Design of modified atmosphere packaging systems: modeling oxygen concentrations within sealed packages of tomato fruits. J. Food Sci., 54 : 1413-1416.
  • Chitarra, M.I.F.,Chitarra, A.B. (2005). Pos-colheita de frutas ehortalicas: fisiologia e manuseio. 2ed. Lavras: Editora UFLA,783 p.
  • Emond, J.P., Cartaigne, E., Toupin, C.J. and Desilets, D. (1991). Mathematical modeling of gas exchange in modified atmosphere packaging. Trans. ASAE, 34(1) : 239-245.
  • Gareipy, P., Raghavan, G.S.V., Castaigue, F., Arul, J. and Willemot, E. (1991). Precooling and modified atmosphere storage of green asparagus. J. Food Processing & Preservation, 15 : 215-224.
  • Lee, D.S., Song, Y. and Yam, K.L. (1996). Application of enzyme kinetics based respiration model to permeable system experiment of fresh produce. J. Food Engg., 27 : 297-310.
  • Lopez-Galvet, G., Bassuoni, R.E.P., Nie, X. and Castwell, M. (1997). Quality of red and green fresh cut peppers stored in controlled atmosphere. In: J.R. Gorny (Ed.), Proceedings of 7th International Controlled atmosphere research conference. Davis, C.A., USA, Vol I: pp. 152-157.
  • Mohsenin, N.N. (1980). Physical properties of plant and animal materials (1st Edn.). Gordon and Breech Science Publishers, New York pp. : 123-124.
  • Pinheiro, A.C.M., Vilas Boas, E.V.B., Mesquita, C.T. (2005). Acao do 1-metilciclopropeno (1-MCP) na vida de prateleira da banana 'maca' Revista Brasileira de Fruticultura, Jaboticabal, v.27, n.1, 25-28 pp.
  • Prachayawarakorn, S., Tia, W., Plyto, N. and Somchart, S. (2008). Drying kinetics and quality of low-fat banana slices dried at high temperature. J. Food Engg., 58: 75-81.
  • Ratti, C., Raghavan, G.S.V. and Gariepy, Y. (1996). Respiration rate model and modified atmosphere packaging of fresh cauliflowers. J. Food Engg., 28 : 297-306.
  • Taiz, L. and Zeiger, E. (2004). Fisiologia vegetal 3.ed. Porto Alegre: Artmed, 719 p.
  • Wills, R.B.H., McGlasson, W.B., Grahm, D., Lee, T.H. and Hall, E.G. (1989). Postharvest. AVI Van Nostrand Reinhold Publishers, New York, U.S.A.
  • Zhang, D., Haang, B.Y. and Scoh, K.J. (1993). Some physiological and bio chemical changes of green ripe banana at relative high storage temperatures. ActaHort., 343 : 81-85.

Abstract Views: 326

PDF Views: 0




  • Mathematical Modeling of Physical Properties of Banana (Musa acuminata) Stored Under Different Temperature Conditions

Abstract Views: 326  |  PDF Views: 0

Authors

A. Karthiayani
College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), India
M. Siddharth
College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), India
N. Varadharaju
College of Food and Dairy Technology, Tamil Nadu Veterinary and Animal Sciences University, Chennai (T.N.), India

Abstract


Respiration is a process of oxidative breakdown of organic matter present in the cells into simpler molecules along with concurrent production of energy and other molecules which can be used by the cell for synthetic reactions. Respiration rates have been used as an index for the metabolic activities of fruits during ripening and senescence. The respiration process depends on the physical properties like mass, volume and surface area of the produce. In the present study, the physical properties were determined and modeled using the graphical method. The respiration rate was determined at three different temperatures (ambient, 14°C and 24°C) by using formula method and the same was modeled based on enzyme kinetic reactions as per Michaelis- Menten type of equation using non-linear regression in Sigmaplot 8.0 software. Results indicated that the mathematical model was found to be good fit.

Keywords


Banana, Physical Properties, Respiration Rate, Model, Sigmaplot 8.0.

References